Yesterday officially marked the 2 week period of vintage LCHF eating and all I can say is I’m really glad Mom and I (the King has abandoned ship, but I still love him) committed to 30 days instead of just doing the typical 2 weeks; otherwise, I’d be going straight back to my “old” ways and wouldn’t even look back. Just as I predicted, the last two weeks have felt like survival instead of just a way of life–it hasn’t become the “normal” way of eating. I’m hoping with these next two weeks, I’ll be able to settle into more of a routine and this vintage eating routine won’t require quite so much thought. Any positive changes I’ve noticed??
- I do have a noticeable increase in energy, particularly in the morning! When it’s time to wake up, I
jumpget out of bed and I’m not dragging, hitting the snooze button three times. It’s been pretty nice!
- I’ve had little to no heartburn.
- My hunger level has also been drastically reduced. I’m now a little hungry in the morning which is unusual and I’m not an egg person really so I’m still working through that minor issue. I tried making bulletproof coffee a couple of times and it was really good, but for some reason can be a little difficult to swallow that early in the morning. And I miss my regular coffee. I’m not a huge coffee drinker, but when I do drink it I like a teaspoon of sugar in it with my half and half. Trying to be sugar-free I bought Stevia since it’s the alternative natural sugar source, but it’s just not the same. More on that later. Other than that, I’m not hungry for snacks really between lunch and supper.
- I have lost 10.2 lbs to date! I know most of that is water weight, and I was really sick for about 5 days and existed solely on japanese broth and ginger ale, so I’m not entirely sure what has contributed to the weight loss, BUT it’s staying off and seems to be consistent every morning so I’m not complaining. I’ve been the same weight for the past 3 days so I’m hoping for a little drop soon.
- My mom and I both have pretty severe plantar fasciitis and have for a long time. Despite orthotic insoles, physical therapy, a steroid shot, daily prescription strength anti-inflammatories, even surgery on my part, the problem still persists! Last week though, mom called me and her foot was completely pain-free! She woke up with no pain at all through the morning stretching and even those first horrible steps in the morning were pain free! I have not had such a result yet I think probably due to my ginger ale bout last week, but I’m hoping for it soon. It’s proven sugar is an inflammatory substance and I guess mom’s foot getting better has been the most “tell a difference” moment in this whole thing. Her doctor even confirmed a low sugar/carbohydrate diet is a super effective way to treat plantar fasciitis, but they don’t usually mention it because most people will not adhere to it.
Any complaints?? Mainly it’s just training your mind to think about all the foods you CAN have instead of the few you can’t! And the mind is a powerful thing. It can make you think a cracker is going to taste like manna from Heaven…I had a weak moment…it doesn’t. Don’t judge me! Also, I was never quite so aware how much carbs cut the richness of food! It really is true it’s difficult to overeat on super rich, full fat foods. You just don’t; it’s hard to explain. So trying to find some less rich alternatives has been a challenge as well. But overall, not too many complaints for the benefits: the family likes the food and I’m definitely happy with that! In two more weeks, I’ll have a better idea if this is worth sticking with or not. But for now, I’m pleasantly pleased with the results for the effort given.
For those you on the LCHF journey as well, I got this recipe from Diet Doctor and it was pretty awesome. My girls couldn’t get enough!
1 lb broccoli, frozen or fresh (I used the steamable bags, easy peasy)
8 oz cream cheese
1 1/2 cups heavy whipping cream
1 1/2 cups shredded cheese (I did even-ish amounts parmesan and medium cheddar)
2 oz. butter
1-2 teaspoons garlic powder
salt and pepper to taste
- Set the oven to 350 degrees.
- Boil the frozen broccoli according to the instructions on the package.
- When done, strain and discard water, and add cream cheese, heavy whipping cream, salt, pepper, and garlic powder.
- Mix with hand blender until smooth. (I left a few small chunks of broccoli.)
- Grease a baking dish with butter and let the remaining butter stay in the bottom of the baking dish.
- Cut the cauliflower into small florets and place in baking dish.
- Pour the sauce over the florets, add shredded cheese and let bake in oven for 40 minutes or until the cauliflower is fork tender and the top is golden brown.
REAL LIFE. PICKY KIDS. VINTAGE EATING.